New England Clam Chowder is a warm, creamy soup filled with clams, potatoes, and onions. It’s like a cozy hug in a bowl, perfect for chilly days!
There’s something truly special about dipping a slice of bread into this chowder. I always want more, which is a good excuse to make a big pot! 🥖
This chowder is easy to whip up. Just gather your ingredients, sauté a few veggies, and let it simmer. It’s a comforting bowl of goodness everyone will enjoy!
Key Ingredients & Substitutions
Bacon: Bacon adds a nice smokiness to the chowder. If you want a lighter version, turkey bacon is a good substitute, or you can skip it entirely for a vegetarian option!
Onion and Celery: These are great base flavors. If you’re out of celery, feel free to use chopped leeks or bell peppers. They add a unique twist!
Clam Juice: While bottled clam juice works well, you can use homemade broth from cooking fresh clams if you have them. It’s super fresh and enhances the flavor!
Heavy Cream and Milk: For a lighter chowder, use half-and-half or whole milk. You can also use coconut milk for a dairy-free version, giving it a slightly sweet flavor.
How Do I Get the Perfect Texture in My Chowder?
The key to a creamy New England Clam Chowder is balancing your ingredients well. Start with sautéing veggies in bacon fat for flavor. Make sure to cook the flour enough to remove its raw taste before adding liquids. Stir constantly when adding the clam juice to avoid lumps.
- Simmer potatoes just enough to be fork-tender. Overcooking can make them mushy.
- When adding cream, keep the heat low to prevent the dairy from curdling.
- Let the chowder rest a bit before serving. This helps the flavors meld beautifully!
New England Clam Chowder
Ingredients You’ll Need:
For The Base:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
For The Chowder:
- 2 cups peeled and diced potatoes (Yukon Gold recommended)
- 2 cups clam juice (reserved from clams or bottled)
- 2 (6.5 oz) cans minced clams, with juice
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For Garnish:
- Fresh parsley or dill, chopped
- Oyster crackers or homemade toasted bread cubes
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prep and 30 minutes to cook, for a total of around 45 minutes from start to finish. It’s a perfect dish for cozy evenings at home!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once done, use a slotted spoon to remove the bacon and set it aside, leaving the bacon fat in the pot for flavor.
2. Sauté the Vegetables:
Add the chopped onion and celery to the pot with the bacon fat. Sauté for about 5-7 minutes, until the vegetables become soft and aromatic.
3. Add Garlic:
Stir in the minced garlic and cook for another 30 seconds until you can smell the wonderful aroma.
4. Mix in the Flour:
Sprinkle the flour over the vegetables in the pot. Stir well to coat everything evenly. Cook this mixture for 1-2 minutes to remove the raw flour taste.
5. Add Clam Juice and Potatoes:
Gradually pour in the clam juice while stirring constantly to prevent lumps. Add the diced potatoes and thyme, then bring the mixture to a gentle simmer. Cook until the potatoes are tender, which takes about 15 minutes.
6. Incorporate the Clams:
Now, add the minced clams along with their juice into the pot. Stir well to combine.
7. Pour in the Cream and Milk:
Carefully add the heavy cream and whole milk, stirring gently to mix everything. Heat the chowder over low heat until it is warmed through, making sure not to let it boil, as this can curdle the cream.
8. Season the Chowder:
Finally, season with salt and freshly ground black pepper to taste.
9. Serve and Enjoy:
Serve the chowder hot, garnished with the reserved crispy bacon, fresh parsley or dill, and a scattering of oyster crackers or toasted bread cubes. Enjoy your hearty and comforting classic New England Clam Chowder!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you’re using fresh clams, you’ll need about 1 pound of shucked clams. Reserve the clam juice from steaming them and use that in place of the bottled clam juice for added flavor.
How Can I Thicken the Chowder More?
If you prefer a thicker chowder, you can mix an additional tablespoon of flour with a little cold water to create a slurry and stir it into the chowder during the simmering process. Allow it to cook for a few more minutes to thicken up!
Can I Make This Chowder Ahead of Time?
Yes, you can make the chowder ahead of time! Just prepare it as directed and then cool it completely before refrigerating. It will keep in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk if the chowder thickens too much.
How Do I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally to ensure even heating.